Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 small onion (peeled and chopped)
  • 3 cloves of garlic (peeled and crushed)
  • 3 chicken breasts (chopped into bite-size chunks)
  • pinch of salt and pepper
  • 16 baby chestnut mushrooms (chopped in half)
  • 60 ml white wine (optional – you can replace with water or stock)
  • 600 ml homemade or good quality chicken stock
  • 105 ml whole milk
  • 200 g dried pasta shapes
  • Small head of broccoli (stalk removed, chopped into small florets)
  • 70 g kale (roughly chopped)
  • ½ tsp lemon juice
  • 50 g parmesan, grated
  • Pinch of salt and pepper

Instruction

  • Heat the oil in a large frying pan (skillet) on a medium heat.
  • Add the chopped onions and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, stir and cook for 30 seconds. Then add in the chicken, salt and pepper. Cook for 5 minutes, moving around the pan a couple of times until sealed. Add the mushrooms and cook for two more minutes. Add the wine and bring to the boil. Smmer for two minutes, then add the stock and milk. Bring to the boil, then stir in the pasta. Bring back to a gentle bubble and place a lid on the pan. Turn down the heat and cook for 10 minutes.
  • Add in broccoli and kale, stir, place the lid back on and cook for another 5 minutes, until the broccoli is tender and the pasta is cooked.
  • Remove the list, stir in the lemon juice andsprinkle with the parmesan and a little salt and pepper, then serve.